Oysters With Orange And Ginger Mignonette Recipes

ORANGE-ROASTED SEAFOOD AND KUNOMOTO OYSTERS WITH WHITE MISO SAUCE

Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce image

Depending upon my mood or what I'm trying to effect, sometimes I use flavors boldly and sometimes subtly. Here fresh seafood, mixed with White Miso Sauce and scallions, is baked in a shell of scooped-out orange. In my restaurant, I serve the oysters and squid in separate oranges.

Provided by Masaharu Morimoto

Categories appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 navel oranges
Salt
1 bunch scallions, roots and ends trimmed
8 Kunomoto oysters, freshly shucked
1 pound fresh squid, bodies only, no tentacles, cut into thin strips
4 large shrimp, shelled and deveined
1 cup White Miso Sauce, homemade or store-bought

Steps:

Preheat the oven to 400 degrees F.
Cut off the top 1/3 of each orange. Use a curved grapefruit knife to scoop out the insides of the oranges. Reserve the pulp for a fruit salad or other use. Reserve the orange shell to use as a cooking vessel.
Bring a medium skillet of salted water to a simmer. Add the scallions and cook for 30 seconds. With tongs, rinse the scallions under cold running water; pat dry on paper towels.
Holding the root ends, run the back of a large knife down the length of the scallions, pressing down to squeeze out as much liquid as possible. Slice into 1-inch pieces. In the same skillet, slip the oysters, squid, and shrimp into the water and poach over low heat until the edges of the oysters curl, 10 to 15 seconds. Immediately transfer to a bowl; do not overcook.
Pour 2 tablespoons of the White Miso Sauce into each orange shell. Spoon the seafood mixture in next, mounding as needed. Finally, top with another 2 tablespoons of the White Miso Sauce.
Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout. Transfer to individual plates and serve immediately.

OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE

Oysters With Seaweed And Cucumber Mignonette image

Provided by Moira Hodgson

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons hijiki seaweed
3 ounces rice wine vinegar
2 ounces sake
1 ounce mirin (cooking sake)
1 tablespoon fresh ginger, peeled and minced
1/2 teaspoon freshly cracked pepper
2 tablespoons cucumber, peeled and minced
24 oysters
3 tablespoons wasabi-cured flying fish roe (optional)

Steps:

Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 0 grams

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